1/2 c butter or marg
1 c boiling water
1 c flour
4 unbeaten eggs
pint whipping cream
sugar to taste - 3 to 6 tbsp
Preheat oven to 375°F. Combine butter and water in a saucepan. Bring to a boil and melt the butter.
Remove from heat and add the flour all at once.
Beat until mixture leaves sides of pan. Cool until you're able to touch the dough with your finger.
Beat in eggs one at a time.
Beat until smooth after each egg is added. Continue to beat until glossy. I beat the mixture by hand but would use my mixer next time as all the beating is hard on your wrists.
Drop batter onto greased cookie sheets. Space at least 2" apart.
Bake for 30 to 40 minutes until light and dry.
Cool away from drafts.
Whip cream until thick. Gradually add sugar to taste. You can add vanilla or other flavoring, if wanted. Beat until stiff.
Cut cream puffs in half and fill with whipped cream. Enjoy! ;)
According to the original recipe, you can make larger cream puffs (cook them longer) and fill them with ice cream and top with chocolate or caramel sauce.
Or you can make smaller ones and serve warm with a cream filling or cold with a salad filling.
Or you can make eclairs. Spoon the dough into a pastry bag and with a large tip squeeze out strips 4" long and 1" wide. Bake for 45 to 50 minutes. Cool. Split and fill with a cream filling and top with a chocolate glaze.
I have never tried any of the other recipes besides the basic cream puffs. I find that they keep better if you only fill as many as you need. I store the whipped cream in the fridge and the cream puffs in a cookie tin covered with a tea towel. When we are ready for more, just split, fill and eat.